SPAGHETTI SCONES

Ingredients......170gm of self raising flour, 110gm of wholemeal self raising flour, 80 gm of butter/ marg, pinch of salt, 1 x 420gm can of spaghetti in tomato sauce, 1 tbs of Worcestershire sauce, 1 egg, lightly beaten, milk for glazing. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Mix together the flours, and salt in a bowl and rub in the butter/ marg with your fingertips to make crumbs. In a separate bowl mix together the spaghetti, beaten egg and Worcestershire sauce . Pour the spaghetti mix into the flour mix and using a bread knife mix to a soft dough. Turn out onto a lightly floured work bench and use your hands to shape into a square and cut into scone rounds, using an upturned glass, scone or biscuit cutter. Place the scone rounds onto the prepared oven tray and glaze with milk. Bake for 10 minutes in the preheated oven or until risen and golden brown. Serve warm or cold spread with butter/ marg.